Jaggery Rice (Gur Rib Chawal)

Jaggery Rice recipe 

*Servings: 4-6*

*Ingredients:*

- 1 cup basmati rice

- 2 cups water

- 2 tablespoons gur (jaggery powder or ground jaggery)

- 1 tablespoon ghee or oil

- 1 little onion, finely cleaved (discretionary)

- 1 teaspoon ground cardamom (discretionary)

- Salt, to taste

- New cilantro, for embellish

*Instructions:*

1. Wash the rice and absorb it in water for 30 minutes. Channel and put away.

2. Heat ghee or oil in a huge pot over medium intensity.

3. Add the hacked onion (if utilizing) and sauté until clear.

4. Add the depleted rice and mix to cover with the ghee or oil.

5. Add the water, jaggery powder or ground jaggery, cardamom (if utilized), and salt.

6. Heat to the point of boiling, then, at that point, diminish the intensity to low, cover, and stew for 15-20 minutes or until the water is consumed and the rice is cooked.

7. Switch off the intensity and let it rest for 5 minutes.

8. Cushion the rice with a fork and topping with new cilantro.

9. Serve hot close by your #1 dishes!

*Tips:*

- Utilize long-grain basmati rice for the best flavor and surface.

- Change how much water as per your inclination for the rice surface.

- You can likewise add different flavors or spices like cinnamon, nutmeg, or rosemary to the rice for additional character.

*Sukaina Kitchen Tips:*

- Utilize a non-stick pot to keep the rice from adhering and to make cleanup simpler.

- In the case of utilizing onions, sauté them until they are gently cooked for added character.

- Try different things with various kinds of jaggery, similar to palm jaggery or coconut jaggery, for unmistakable flavor profiles.

*Conventional Touch:*

- Jaggery Rice is a conventional Indian and Pakistani dish, frequently served at extraordinary events like celebrations and weddings.

- Utilize a liberal measure of ghee for added flavor and smell, as generally finished.